May 13, 2013 3:51 PM

Group shot. Even little aspiring pastry chefs got to join in the fun. Photo-4621447.62298 - StamfordAdvocate

Image 2 of 47

Carson and Tosi.

Carson and Tosi.

Carson and Tosi. Photo-4621448.62298 - StamfordAdvocate

Image 3 of 47

And now, the sequence of food. First course, by Brooks Headley: Strawberries and Stracciatella. The fresh hand-pulled cheese was topped with strawberries three ways (dried, fresh, marinated), olive oil, and olive oil croutons. It was served with chopsticks to use. less

And now, the sequence of food. First course, by Brooks Headley: Strawberries and Stracciatella. The fresh hand-pulled cheese was topped with strawberries three ways (dried, fresh, marinated), olive oil, and ... more

And now, the sequence of food. First course, by Brooks Headley:... Photo-4621449.62298 - StamfordAdvocate

Lincoln Carson: "An Old Dog" -- Cornbread, apricot, mulberry, coriander seeds and vanilla. Carson explained that as someone with 20+ years experience, he always likes to pick up new tricks and techniques, but sometimes that freshly made vanilla ice cream is perfect. less

Lincoln Carson: "An Old Dog" -- Cornbread, apricot, mulberry, coriander seeds and vanilla. Carson explained that as someone with 20+ years experience, he always likes to pick up new tricks and techniques, but ... more

Michael Laiskonis: "May 12, 1936 - in Memory of M. Maillard" -- roasted white chocolate, pistachio, nougatine, lime. He explained that this is an ode to the Maillard Reaction, on the anniversary of Maillard's death. The Maillard Reaction is basically Maillard's description of "browning" or caramelization, which is a basis the basis of flavoring. less

Michael Laiskonis: "May 12, 1936 - in Memory of M. Maillard" -- roasted white chocolate, pistachio, nougatine, lime. He explained that this is an ode to the Maillard Reaction, on the anniversary of Maillard's ... more

Brooks Headley's second dish: Butterscotch Semifreddo Tony Style. The semifreddo is a wink to a kitchen full of pastry chefs who keep opening the freezer door, thus making it impossible for ice cream to freeze.

Brooks Headley's second dish: Butterscotch Semifreddo Tony Style. The semifreddo is a wink to a kitchen full of pastry chefs who keep opening the freezer door, thus making it impossible for ice cream to freeze.

... And following some grated cocoa, this is the "After"... Photo-4621460.62298 - StamfordAdvocate

Image 15 of 47

Lincoln Carson's second dish: "A New Trick" -- Douglas fir, chocolate and pine cone syrup. Carson said it's the updated version of a dish he's done his whole career. It started with mint chocolate chip flavors, but here, the Douglas fir substitute for mint. He also gave props to Staffan Terje of Perbacco for the pine cone syrup trick. less

Lincoln Carson's second dish: "A New Trick" -- Douglas fir, chocolate and pine cone syrup. Carson said it's the updated version of a dish he's done his whole career. It started with mint chocolate chip flavors, ... more

Michael Laiskonis' second dish: "Antonio Bazzarini's Theoretic-Practical Plan" -- hazelnut sponge, chocolate crema, bergamot, orange peel. He explained that Bazzarini wrote a pamphlet during Napoleonic times about extending the chocolate supply in Italy. Look it up. less

Bill Corbett's second dish: German Chocolate Cake with coconut, pecan and caramel. It's a vegan dish. Corbett explains that as a former vegan, he always thought pastry chefs could be more creative with the vegan options, beyond the typical sorbet. The cake is made with Hodo Soy tofu and was paired with Almanac Biere De Chocolat. less

Bill Corbett's second dish: German Chocolate Cake with coconut, pecan and caramel. It's a vegan dish. Corbett explains that as a former vegan, he always thought pastry chefs could be more creative with the ... more

Mignardise by William Werner and Michael Recchiuti: Ginger ganache with sesame praline (MR); vanilla ricotta with semolina and milk chocolate (WW), strawberry layer cake, olive oil and nasturtium (WW); and blonde chocolate, vinegar and raspberries (WW). The whisk was an improvisation that happened during the dinner. less